Mango Sorbet Mimosas

I can’t seem to think of a single thing about mimosas that I don’t love. Wherever there is a mimosa being sipped, there is fun and relaxation and enjoyment being had. To me, a mimosa in hand is a sign of ease– that for this one part of the week, there’s no rush, no hurry, and nowhere to frantically arrive on time. On a glorious weekend morning, the world is moving at my pace for just an hour or two. There’s such an uplifting and celebratory quality that comes with the effervescence of the bubbles, and such satisfaction in the dryness in the wine that counterbalances the sweetness of the orange or grapefruit juice.

Given my adventurous palate, I love to play with different flavors, especially when my favorite cocktail is involved. I have equal, if not greater lover for pineapple, cranberry, cranberry orange, Grand Marnier, raspberry lemonade, pomegranate, blood orange, pear, apple cider mimosas, and just about any other fruit there is. This particular year, I somehow got myself on a mango kick. I used to think mangoes were overrated and had no distinct flavor, that they were just blander, more tropical peaches. When I’m wrong, I’m quick to admit it. Mangoes and I have been making up for lost time, and now I can’t get enough of them.
Mango mimosas aren’t at all uncommon, but I wanted to do something a little different. One day when I was making myself some healthy mango sorbet, the thought struck me: “Why not put a scoop of this in a mimosa?” What a perfect summer cocktail with no added sugar! This recipe is quick and requires no prep work whatsoever.

Place an ice cream scoop in the freezer to chill. Chop frozen mango chunks coarsely. Chopping them into smaller pieces makes the motor’s job much easier and the blade’s job a bit quieter. If your frozen mango chunks are already fairly small, you can skip this step. Add all ingredients into a food processor and pulse the blade 5 times to further break up the mango pieces, then turn the machine on and leave it running until the mixture starts to smooth out. Stop the processor and scrape down the sides so no chunks cling to the walls. Do this as many times as necessary. If a ball has formed, flatten it out so everything is being evenly pulverized. Replace the lid and run the machine until the mangoes are completely smooth. It’s important that the mixture be very smooth if you don’t want chunks in your drink.
Using a chilled ice cream scoop, add desired number of scoops into two or three glasses. Top with Prosecco and serve with a spoon or chopstick. When served, the recipient can partially stir the sorbet into champagne. Stir slowly or it will fizz over!! It’s delicious to still have little flecks of sorbet coming into sips of the champagne.